This Mediterranean White Bean Salad is bright, fresh, and full of vegetables. Enjoy this salad on its own as a light and healthy dinner, as a side, or with pita chips for scooping! With a flavorful combination of ingredients, this salad is sure to impress.
This easy Mediterranean White Bean Salad is perfect for a quick and healthy lunch or dinner side dish. It's made with simple ingredients and packed with delicious Mediterranean flavors.
You can easily customize this recipe to your liking, and it's perfect for using up any leftover vegetables you may have. Plus, it's easy to make and perfect for meal prep. So give this salad a try tonight!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Lemon juice
- Dijon mustard
- Grated garlic
- Dried Italian seasoning
- Fresh minced thyme
- Extra virgin olive oil
- Cannellini beans
- Persian cucumbers
- Cherry tomatoes
- Crumbled feta
- Chopped parsley and flakey sea salt for garnish
How to Make Mediterranean White Bean Salad
Assemble. Add the lemon juice, dijon mustard, grated garlic, Italian seasoning, and thyme to a large bowl. Whisk to combine.
Add the olive oil slowly, whisking as you pour. Continue whisking until the dressing is fully emulsified. Season with salt and pepper to taste.
Add the cannellini beans, sliced cucumbers, and halved tomatoes. Stir to coat the vegetables with the dressing.
Finish. Top the salad with crumbled feta and enjoy. Garnish with chopped parsley and flakey sea salt, if desired.
Tips for Success
Here's how to make sure your Mediterranean white bean salad turns out perfect!
- Lemon adds brightness and acidity to the dressing. Therefore, fresh lemon juice is highly recommended– 1 lemon should yield about ¼ cup of lemon juice.
- Dijon helps emulsify the vinaigrette and adds a slight tang.
- Garlic adds an earthy bite to the vinaigrette and pairs perfectly with Mediterranean vegetables.
- Italian seasoning adds a subtle herbaceousness to the vinaigrette.
- Fresh thyme adds a bright herby flavor and pairs well with lemon. If you don't have fresh thyme, feel free to swap it for parsley.
- Olive oil adds substance and richness to the vinaigrette. I recommend a good quality, flavorful olive oil.
- Cannellini beans are great in this recipe– I'm using canned beans because it's a quick shortcut, and they are delicious. Just make sure to drain and rinse them very well.
- Cucumbers add freshness and crunch to the salad. I like the size and texture of Persian cucumbers, but English or regular cucumbers would work too.
- Tomatoes add a fresh pop to the salad– I like cherry tomatoes, but diced heirloom or Roma would work too.
- Feta adds a creamy, salty flavor to the salad. For a vegan salad, feel free to omit it!
- Be sure to drain and rinse your beans very well– you don't want them to be too watery.
- If your cucumbers are on the larger side, feel free to dice them into smaller pieces.
- Add a pinch of Aleppo pepper or red pepper flakes to the salad for extra flavor.
- If you want a bit more acidity in your salad, add a splash of white wine vinegar or apple cider vinegar.
- Want to add some protein to this salad? Grilled chicken, shrimp, or salmon would be great!
If you want to switch up this recipe a bit to add your own spin on it or just add some different ingredients for extra flavor, here are some ideas for add-ins:
- Chopped red onion or green onions
- Kalamata olives
- Bell peppers
- Red wine vinegar
- Red pepper flakes
- Fresh dill or other fresh herbs
- Apple cider vinegar
- Aleppo pepper
If you do not have everything you need for this recipe on hand, give these substitutions a try:
- Try a different type of bean – kidney beans, black beans, or pinto beans would all be great in this salad.
- Switch out the Persian cucumbers for English cucumber or peeled and diced regular cucumber.
- Use grape tomatoes or diced roma tomatoes in place of cherry tomatoes.
- For a vegan salad, omit the feta.
- If you don't have fresh thyme, feel free to use parsley or dried thyme in its place.
- Use lime juice instead of lemon juice.
How to Store and Reheat Leftovers
This Mediterranean white bean salad is perfect for meal prep! It will stay fresh in an airtight container for 3-4 days in the fridge. The flavors actually get better as it sits, making it the perfect lunch to prep ahead of time.
To make this salad ahead of time, simply add all of the dressing ingredients to a large mixing bowl and whisk to combine. Next, add the beans, cucumbers, tomatoes, and feta (if using) and stir to combine. Store in an airtight container in the fridge for up to 4 days.
Can I Freeze This Recipe?
Yes, you most certainly can! This salad will stay fresh in the freezer for up to three months if stored correctly in a sealed container.
There are many great options for what to pair with white beans. Crusty bread, pita chips, and crackers are all great choices. You could also enjoy this salad as a side dish with grilled chicken or fish. If you're looking for something heartier, try adding some crumbled goat cheese or even blue cheese to the mix. Like kidney beans, the majority of white beans are also quite hardy and resistant to prolonged cooking, making them a fantastic addition to soups, stews, and chili.
Yes, you can certainly eat canned cannellini beans cold! In fact, this is a great way to get all of the flavors without having to cook the beans. Simply drain and rinse the beans very well, then add them to your salad. You may want to give them a quick chop, so they are easier to eat.
There are many types of white beans, but cannellini beans are an excellent option for this recipe. They're flavorful and have a smooth texture. You could also use navy beans or great northern beans if you prefer. Just make sure to give them a good rinse before adding them to the salad.
More Side Dish Recipes
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Mediterranean White Bean Salad
- 1 lemon, juiced
- 1 Tablespoon dijon mustard
- 1 garlic clove, finely minced
- ½ teaspoon Italian seasoning
- ½ teaspoon minced fresh thyme
- ⅓ cup extra virgin olive oil
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 persian cucumber, sliced into half circles
- 1 pint cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- Chopped parsley, for garnish
- Flaky sea salt, for sprinkling on top
- Add the lemon juice, dijon mustard, grated garlic, italian seasoning, and thyme to a largebowl. Whisk to combine.
- Add the olive oil slowly, whisking as you pour. Continue whisking until the dressing isfully emulsified.
- Season with salt and pepper to taste.
- Add the cannellini beans, sliced cucumbers, and halved tomatoes. Stir to coat thevegetables with the dressing.
- Top the salad with crumbled feta and enjoy.
- Garnish with chopped parsley and flakey sea salt, if desired.
- Storage:This salad can be kept in an airtight container in the fridge for up to two days.Without the feta, this salad will stay fresh for up to four days.